New Scandinavian Cooking With Andreas Viestad is a rich visual tour of Scandinavian cuisine, culture and history, overflowing with host Andreas Viestad's remarkable knowledge and passion for eating and living well. Acting as both chef and guide, Andreas treats viewers to an eye-opening voyage through Norway with his unique mobile kitchen. Combining the elegant simplicity of Provencal and Tuscan cuisine with the northern ingredients of his native country, Andreas demonstrates a whole new approach to cooking. He prepares dishes with a history dating back to the Vikings, while ensuring each can be recreated in an American kitchen.

Andreas devotes this episode to the indigenous Sami people of Norway and to the great produce found in the northernmost region of the country. Traveling up the crystal clear Alta River, Andreas finds a novel way to cook salmon. He also prepares a sinfully rich dark chocolate cake and dishes containing local game.

In this episode, Andreas rediscovers his primordial instincts as he attempts to catch a salmon with his bare hands - and cooking the fish over an open fire just minutes later. Andreas also creates a favorite Norwegian dish, pollock with caramelized onions, and offers both modern and classic ways to prepare lamb.

Andreas travels from Norway to France in search of one of his country's favorite drinks. In front of the Castle of Triac in Cognac, Andreas slow-cooks elk meat with a dash of brandy, then serves it with a modern French cognac beurre (butter) chantilly.

In this episode, Andreas investigates Norwegian dairy traditions in the footsteps of one of the country's first female entrepreneurs. Later, Andreas takes on the popular pesto sauce, paraglides through the dramatic valleys of western Norway and even milks a cow to create the freshest possible milkshake.

Andreas visits the Geiranger Fjord, arguably the most beautiful fjord in the world, then fishes in a small stream to illustrate that prickly nettle plants can be more than just a nuisance. Later, he provides a glimpse into how farmers of the past eked out an existence atop the steep fjord cliff.

Andreas visits the archipelago of Froya off the coast of Norway in search of some of the world's best shellfish. He first prepares a delicious fried scallop appetizer then makes Norwegian-style sushi using delicacies gathered straight from the sea.

The cold Norwegian winter does not stop Andreas from scaling the Gaustad mountain, where skiing is believed to have been invented. In this chilly landscape, Andreas prepares a warm mushroom soup and lamb shanks with a Norwegian-style risotto.

In the flatlands of Lista in southern Norway, Andreas makes his favorite pancakes from his grandmother's recipe. Andreas also goes underwater to catch a turbot, a "flat" fish he later prepares with an elegant combination of vanilla and root vegetables.

Andreas visits his family's hometown on the southern tip of Norway, where he spends summers living off the land. Using ingredients from his own pantry, Andreas prepares honey-glazed smoked duck with vegetables, and artichokes with wild garlic mayonnaise.

Andreas visits a remote lighthouse on the island of Fedje in western Norway, where he makes a colorful soup. With the beautiful Atlantic coastline as a backdrop, Andreas makes the best of the local shellfish, including langoustine, or Norwegian lobster.